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Turkish Stuffed Vine Leaves Rolls, Zeytinyagli Yaprak Sarma
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- čas přidán 18. 08. 2024
- Stuffed Grape Vine Leaves, a.k.a. (Zeytinyagli - Cooked in Olive Oil / Vegan version) Yaprak Sarma is a classic dish known throughout Turkey, but especially popular on the Aegean coast and this version is the vegan version without meat in the stuffing and cooked in olive oil.
This flavorful dish features juicy grape leaves stuffed with a mouthwatering mixture of rice, fresh herbs, and spices, all simmered in a rich olive oil sauce.
As a note and clarification, in Turkish "sarma" refers to dishes with rolled or wrapped vegetables, whereas "dolma" refers to stuffed vegetables.
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Links to some of the ingredients and equipments I use (Affiliate links*):
🥣 Terra Cotta Dolma Lid Cover: amzn.to/3mL8jDZ
🔪 My favorite (budget) Whetstone for Knife Sharpening: amzn.to/3L8UmqC
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : amzn.to/3Ju1RXM
🧤 Food Safe Black Nitrile Gloves, Box of 100: amzn.to/3E1wId0
🍢 Flat Kebab Skewers: amzn.to/3DYZMlq
🍢 Square Skewers: amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 40 cm: amzn.to/3uJLh1X
🥣 Round Mixing Tray Stainless Steel: amzn.to/3POft48
Ingredients:
• Grape vine leaves (fresh or brined), 300 g - about 70 - 80 leaves
• 1 cup baldo or arborio rice
• 2 onions, finely chopped 400 g
• Olive oil, 150 ml
• Pine nuts, 25 g
• Black currants, dried, 25 g - 2 tbsp
• Ground cinnamon, 1 tsp
• Ground pimento, 1 tsp
• Dried mint, 2 tsp
• Black pepper, 1/2 tsp
• Sugar, 2 tsp
• Salt, 2 tsp
• 1 cup water, 200 ml
• Lemon juice, ½ lemon, 2 tbsp
• Dill, chopped, 1/2 cup
• Parsley, chopped 1/4 cup (optional)
• Lemon slices and extra virgin olive oil to garnish
Instructions:
1. Soak the rice in salted warm water for 1 hour, wash and rinse until the water comes out clear
2. Soak the vine leaves in water for 1 hour; wash, rinse and drain.
3. If using fresh / uncooked leaves or if they are not tender, blanch in boiling water for 2 minutes
4. Very finely chop the onions, use a mezzaluna if required
5. Heat up 100 ml olive oil in a pan and cook the pine nuts until slightly browned
6. Add the onions and cook for 15 mins while constantly stirring until soft and light brown
7. Add the rice and cook for 2 - 3 minutes while stirring gently
8. Add the currants and cook for 1 -2 mins
9. Add the spices: cinnamon, pimento, mint, black pepper, sugar and salt
10. Stir and mix to combine all the ingredients and add 1 cup hot water and 2 tbsp lemon juice
11. Cover the lid and cook until the water is absorbed
12. Turn off the heat and transfer the filling into a bowl / tray to cool down
13. Once cooled down, add the chopped dill and parsley and mix to combine and set aside
14. Layer the wine leaves, the shiny side facing down, rough side with the veins facing up
15. Cut off the tip of the stems and add 1 tbsp of the filling onto the middle of the leaves
16. Fold the sides of the leaves into the middle and roll the leave to wrap the filling into a cylinder
17. Place some empty wine leaves on the bottom of a large pot and drizzle a little bit olive oil
18. Layer the sarmas into the pot and add couple of lemon slices on top
19. Cover with a heavy plate that fits in the pot and gently press down
20. Add 50 ml olive oil on top and add hot water until the wrapped leaves are slightly submerged (about 300 ml)
21. Cover the lid and turn on the heat and once boiling switch to low heat and cook 40 - 45 mins
22. Let it rest for at least 15 mins before serving or serve cold
23. Garnish with lemon slices and drizzle of extra virgin olive oil before serving
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
![Sarma | Dolmades | Stuffed grape leaves | Eid ul Adha [subs available]](http://i.ytimg.com/vi/qBVaIw8liwg/mqdefault.jpg)
![Sarma | Dolmades | Stuffed grape leaves | Eid ul Adha [subs available]](/img/tr.png)
Sarma dishes are often misnamed as "Dolma". Dolma, in Turkish, means "stuffed" and sarma means '"wrapped" or "rolled". Indeed both are filled with a kind of stuffing, however sarma and dolma differs in terms of the way the stuffing is integrated to the dish. Here is an example of a dolma dish: czcams.com/video/2YXAIZmSCxE/video.html
Thank you for this explanation. As a Turkish I am dissatisfied when Turkish people name it wrong cuz even the names explain it clearly. If you are curve a veg, take the inside of the pepper off and filled it with rice mix then it is called dolma (stuffed). If you are putting rice mix on a leaf and rolled up then it is called sarma (rolled-wrapped)
thank you so much for this recipe. i just made it for my fussy eater Turkish husband and he said it was better than his mother’s 🤣.
Wow, that's rare to hear :)
I remember rolling these up at the kitchen table with my grandmother. It's lovely to have a good recipe for them. We also made them with meat. My grandfather preferred them. We would serve them with yogurt for him and an egg and lemon sauce for us.
We also make the meat version and serve it with yogurt. It is also on my to do list.
@@HungryManKitchen I look forward to that!
I need to make this. I wasnt really a fan of sarma growing up eating sarma in cabbage leaves but wine leaves, this is amazing.Greetings from Serbia. Teşekkür ederim.
This is one of the great Turkish dishes. Deceptively simple, deliciously good. I'll pay the plane fare to Turkey for this dish (and some midye dolma, and midye baklava, and manti, and .....😊
Midye dolma 👍👍
This is exactly the filling that I used to have in Houston decades ago and that I’ve been looking for to make! Thanks so much for sharing your recipe, I am so appreciative ❤ I
vay vay vay. ne kadar lezzetli görünüyor. afiyet olsun.
Tesekkur ederim.
Elinize sağlık annem de yaprak sarmayı çok güzel yapar, yanına yorğurtta yakışıyor tabi herkes o şekilde sevmez
Thanks chap, it was time someone clarifying the difference between Sarma and Dolma❤❤
Well, thats another version. Each fam really has their own
from Türkiye, it looks perfect!
Cant wait to try them, thank you!
I was a nanny for a set of twins when I was 19. Their mother was Turkish and she made stuffed grapes leaves just about every week. I have been trying to replicate it now that I’m older
Every week! Lucky family 🙂
@@HungryManKitchen I’m growing grapes now in my backyard…. I am looking forward to using this recipe and introducing my children to this Turkish dish🥰
Ohh! Yumm! Thank you for the recipe. You're amazing.
Akşam akşam canım çekti 😢
even though i use a different recipe this i approve this recipe as a turk
❤❤❤❤
Bro really crafting these amazingly complex flavour profiles here. I was trying to mentally "taste" all the spices and how they would combine but gave up after the dried mint. These look great and i loved the plop sound of the lemons falling on top
Ellerinize sağlık çok güzel olmuş
J'avais une collègue turque qui mettait viande hachée et riz. Merci pour la recette.
C'est un autre type de sarma, appelé "etli yaprak sarmasi". Feuilles de vigne à la viande.
Turkmusunuz? Anlamadim
@@Moonlight-sb2of Evet, Turkum.
When I got older I started seeing people using raisins/currents in their dolma and it was awkward to me. My mother never used this in any cooked dish and I I still prefer without it myself. Yaprak sarma recipes vary a lot from area to area. We use rice, onions, ground beef, tomatoes for the filling.
That's etli yaprak sarma, this one is zeytinyagli. Etli yaprak sarma is one of my favorite dishes, great with yogurt.
Lovely ❤
Thanks for this share❤
Thank u this turned out delicious. Had them on the next day and they were even better. I just have a questions does this come with any sauce? Cause I drank them with kefir
Usually no sauce, the meat filling version is usually served with yogurt.
@@HungryManKitchen thank u ♥️♥️
Thank you very much for the recipe im looking forward to cook them. But here a question... can they be preserved anyway? We are just 2 persons at home and im affraid there will be too many 😇 I saw the brinned leaves in turkish supermarket and looks like a very big quantity. I do not like to waste food thats why im asking. Thank you for this snd the recipe of kisir that makes my mornings happy in berlin germany.
If it cooked with olive oil you can preseve it at least for a week in the fridge and you eat it at cool.
You unbelievable!!!
Hello! Can you, please, tell us where from can we buy a dolma tasi online? Thank you!
Here is an example of Amazon: amzn.to/3mL8jDZ
You can also search for Turkish or Middle Eastern shops if you have them in the area.
@@HungryManKitchen Much obliged for your quick response! I am from Bucharest, Romania. Our cooking has a lot of ottoman influences due to our common history of about 400 years. Here we also cook sarma and dolma but we call them both "sarmale". We use pickled cabbage leaves in brine or pickled vine leaves in brine and we stuff them with pork/beef minced meat, rice, fried onions, tomato paste, spices. The slowest they are cooked in the oven, at the lowest temperature, the tender they become. I usually cook the cabbage sarmale for about 8-9 hours. Ultimately they can be cut only using a fork (as a test) and they simply melt in the mouth. Until this video of yours I didn't know such a lid as dolma tasi exists. I consider it a very useful item for sarma/dolma cooking and need to buy one soon. 🤗
❤️❤️❤️❤️❤️❤️❤️
I took myself to an amazing restaurant called Troy and I ate these and had 4 bottles of wine it was pure perfection❤
Tarif değil görsel bir sanat bu yaptığınız.
Cok tesekkur ederim 🙏
1:51 Just one thing. You seem to be using Chinese pine nuts. It’s much better to use locally sourced (or relatively local) pine nuts from Spain, Italy, Turkey etc.